Chicken Zoodle Soup
1 boneless skinless organic, free range chicken breast, diced
2 cups homemade chicken bone broth (or sub 1 box Pacific Foods Organic Free Range Chicken Broth or Chicken Bone Broth)
2 cups filtered water
2 large carrots, scrubbed and sliced on a diagonal
2 large organic celery stalks, cleaned and sliced on a diagonal
1 yellow onion, chopped
2 tsp freshly squeezed lemon juice
1 sprig fresh thyme
1 bay leaf
1 tsp Himalayan salt or sea salt
1 tsp freshly ground black pepper
1 large zucchini, cleaned, trimmed and spiralized (”zoodles”)
In a 6 quart slow cooker, combine all ingredients except the zoodles and stir. Cover and SLOW COOK on LOW setting for 5 hours or on HIGH setting for 2 hours.Add zoodles and cook for another 5 minutes on LOW. Taste and adjust seasoning if needed.
Directions without a slow cooker:
Add some broth to a large saute pan and heat over med-high heat. Add carrots, celery and onion and saute until vegetables are soft. Add chicken pieces and season with salt and pepper. Cook until chicken pieces are browned. Add broth, water and spices. Bring to a boil then reduce heat and cook on low, covered, for about 20 minutes, long enough to allow the chicken to cook through and flavors to marry. Finish with a splash of lemon juice. Taste and adjust seasonings as necessary. Remove bay leaf and thyme sprig before serving....and give a toast to good health!